Make Ahead Vegetable Salad

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and vegan recipes to your collection, Make Ahead Vegetable Salad might be a recipe you should try. This side dish has 32 calories, 1g of protein, and 0g of fat per serving. This recipe serves 12 and costs 40 cents per serving. This recipe from Taste of Home has 26 fans. Head to the store and pick up salt, tomatoes, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is solid. Quick Make Ahead Vegetable Salad, Make-Ahead Vegetable Medley, and Make-Ahead Spring Vegetable Soup with Pesto are very similar to this recipe.

Servings: 12

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon. Yield: 10-12 servings. Originally published as Make-Ahead Vegetable Salad in Quick CookingJuly/August 1999, p10 Nutritional Facts 1 serving (3/4 cup) equals 38 calories, trace fat (trace saturated fat), 0 cholesterol, 242 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, combine the tomatoes, green pepper, onion and cucumber; set aside. In a saucepan, combine the remaining ingredients. Bring to a boil; boil for 1 minute.

2. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight.

3. Serve with a slotted spoon.

Nutrition Information:

covered percent of daily need